Southwest Corn Salad with Cilantro Lime Vinaigrette

(from Jennifer L.)

Makes about 5 cups. For an easy late-summer supper, stir in some cooked black beans, and serve with a basket of steaming tortillas, extra cheese and avocado.

Salad:

2 c corn kernels

½ c diced red onion
1 pint cherry tomatoes, halved
1 red bell pepper, diced
½ c crumbled cotija or feta cheese
Fresh cilantro garnish

Combine vegetables in a medium bowl. Toss with ½ c vinaigrette, or to taste. Let sit for 30 minutes to let the flavors combine. Just before serving, top with cheese and fresh cilantro. Pass remaining vinaigrette.

Vinaigrette:

2/3 c lime juice (5-6 limes)
½ c apple cider vinegar
2/3 c fresh cilantro leaves
1-2 T minced garlic
1-2 t Tabasco-type sauce
1 T ground cumin
½ t salt
¼ c vegetable oil

Combine all ingredients but oil in blender. Whirl until smooth. With blender running, slowly add oil. Refrigerate until ready to use.

Black Bean and Lentil Salad

(from Jennifer L.)

Serves 6 main dish servings.

2 c cooked black beans
2 c cooked lentils
1 t dry mustard
3 T minced garlic
1 T minced fresh parsley
1 T minced fresh cilantro
½ c rice vinegar
Juice of 1 lemon
1 t salt, or to taste
2-3 T olive oil
1 t cayenne pepper
1 head butterleaf lettuce, washed & torn
2 red bell peppers, sliced into rings
2 large red potatoes, cooked and thinly sliced
½ c grated carrots or raw beets

Place the black beans in one bowl and lentils in another. In a third bowl, whisk together mustard, garlic, parsley, cilantro, vinegar, lemon juice, salt, oil, and cayenne pepper. Divide the mixture equally between the beans and lentils, cover with plastic wrap and marinate 1 hour in the fridge.

Line 6 plates with lettuce leaves, then top with rings of bell pepper. Arrange small piles of potatoes, carrots, beans and lentils on each plate, then drizzle the remaining marinade over all. Serve at once.

Kiersten's Raspberry Fluff

6 8-oz containers of yogurt (I use Fruit on the Bottom, 3 Strawberry, 3 Raspberry)
1 large package instant vanilla pudding
12 oz. Cool whip
1 pkg. Frozen raspberries

*Beat yogurt and pudding well. Add cool whip and beat again. Stir in frozen raspberries and refrigerate about 1 hour. Stir just before serving.